Gluten Free Zucchini Corn Fritters

Last Updated on

Zucchini overgrown in your yard? Or do you just love zucchini? Or perhaps you uncadislike zucchini but wish to disguise it? Either way, this recipe is delicious! Give it a try.

See the following link for Carla’s Gluten Free All-Purpose Flour Blend recipe.

Need a substitution? Check out the Gluten Free Substitutes page.

Gluten Free Zucchini Corn Fritters

Moist and flavorful gluten free zucchini corn fritters perfect for a backyard barbecue or an every night dinner.

Course Breakfast, Dinner, Lunch, Side Dish
Cuisine American
Ingredient Keyword corn, corn fritters, zucchini
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients

  • 2 medium zucchini peeled (or not) and shredded
  • 1/2 + 3/4 teaspoon salt divided
  • 1 tablespoon unsalted butter
  • 1/2 small yellow onion finely chopped
  • 1 clove garlic finely chopped
  • 2 ears fresh corn kernels removed
  • 1/2 cup gluten free yellow cornmeal
  • 1/2 cup all-purpose gluten-free flour of choice or Carla's blend (see link above)
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon black pepper
  • 3/4 cup buttermilk (whole or 1%)
  • 1 large egg
  • 2 tablespoons olive oil for fryiing

Instructions

  1. Line a plate with paper towels; set aside.

  2. Add the zucchini to a large bowl. Sprinkle with 1/2 teaspoon salt; set aside for 10 minutes to allow the salt to extract the water from the zucchini. 

  3. While you’re waiting, melt the butter in a large nonstick skillet over medium-high heat. Watch careful as to not burn the butter.

  4. Add the onion and saute until slightly tender, about 4 minutes. Add the garlic and saute an additional minute. Add the corn and saute minutes, stirring occasionally; set aside.

  5. Squeeze out the water either by hand and transferring it to another bowl or by adding it all to a clean kitchen towel and wringing out the water. Add to the onion-corn mixture and saute for 1 minute.

  6. Using a whisk or fork, combine the cornmeal, flour blend, baking soda, 3/4 teaspoon salt, and pepper in a medium bowl; set aside. 

  7. Whisk together the buttermilk and egg in a large bowl. Add the corn-zucchini mixture and stir to combine. Add the dry mixture that you set aside and stir just until combined.

  8. Preheat the same skillet over medium heat. Add oil and swirl around the pan.

  9. Working in batches, scoop 1/4 cupfuls of batter onto the skillet and use the side or bottom of the measuring cup to distribute the batter to a nice round fritter. Fry until nicely browned, about 4 minutes per side. 

  10. Transfer to the paper towel-lined plate and season with salt, as desired. Serve warm. Cover and refrigerate leftovers. To reheat, place on a stainless steel cooling/baking rack over a baking sheet and bake until thoroughly heated in a preheated 350⁰F oven.

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